📝 About This Recipe
Arme Ritter, literally translating to 'Poor Knights,' is a beloved German classic that transforms humble, day-old bread into a decadent, golden-brown masterpiece. Traditionally served as a sweet lunch or a comforting dessert, these slices are soaked in a rich vanilla custard and fried to a crisp perfection in clarified butter. It is the ultimate nostalgic comfort food, bridging the gap between a simple snack and an elegant 'Nachtisch'.
🥗 Ingredients
The Bread & Custard
- 8 slices Stale White Bread (Ideally thick-cut Brioche, Challah, or German Weissbrot)
- 250 ml Whole Milk (Full fat provides the best richness)
- 50 ml Heavy Cream (For added silkiness)
- 3 Large Eggs (At room temperature)
- 2 tablespoons Granulated Sugar
- 1 teaspoon Vanilla Bean Paste (Or one packet of Vanillezucker)
- 1/2 teaspoon Lemon Zest (Finely grated for a bright note)
- 1 pinch Salt (To balance the sweetness)
For Frying
- 3-4 tablespoons Clarified Butter (Butterschmalz) (Essential for the authentic flavor and high smoke point)
The Topping & Garnish
- 3 tablespoons Granulated Sugar (For the cinnamon-sugar dredging)
- 1 teaspoon Ground Cinnamon (High quality Ceylon cinnamon preferred)
- 1 tablespoon Powdered Sugar (For dusting)
- 1/2 cup Fresh Raspberries (Optional garnish)
👨🍳 Instructions
-
1
In a shallow, wide bowl or baking dish, whisk together the eggs, granulated sugar, and salt until the sugar begins to dissolve.
-
2
Slowly pour in the whole milk and heavy cream, whisking constantly to create a smooth, uniform custard base.
-
3
Stir in the vanilla bean paste and the fresh lemon zest. The zest is a traditional secret that cuts through the richness.
-
4
In a separate small bowl, mix the 3 tablespoons of sugar with the cinnamon. Set this aside for the final coating.
-
5
Place the bread slices into the custard. Let them soak for about 1-2 minutes per side. You want them saturated but not falling apart.
-
6
While the bread soaks, heat a large non-stick skillet over medium heat and add 2 tablespoons of the clarified butter (Butterschmalz).
-
7
Once the butter is shimmering but not smoking, carefully lift a slice of bread, letting the excess custard drip off for a second.
-
8
Place 2-3 slices in the pan, being careful not to overcrowd. You want enough space to flip them easily.
-
9
Fry for 3-4 minutes on the first side until deep golden brown and slightly crispy.
-
10
Flip the slices gently and fry for another 3 minutes. The center should puff up slightly as the eggs cook through.
-
11
Remove the slices from the pan and immediately dredge them in the cinnamon-sugar mixture while they are still hot.
-
12
Wipe the pan if any sugar has burnt, add more Butterschmalz, and repeat the process with the remaining bread slices.
-
13
Stack the warm Arme Ritter on a serving plate and give them a final light dusting of powdered sugar for a professional finish.
💡 Chef's Tips
Use stale bread (1-2 days old) because fresh bread will turn soggy and disintegrate in the custard. Clarified butter (Butterschmalz) is the traditional fat of choice; it provides a nutty flavor that regular butter or oil cannot match. If your bread is very thick, you can finish the slices in a 150°C (300°F) oven for 5 minutes to ensure the center is fully set. For a boozy twist, add a splash of dark rum or Kirschwasser to the custard mixture. Do not rush the soaking process; the custard needs to reach the center of the bread to avoid a dry interior.
🍽️ Serving Suggestions
Serve warm with a side of 'Apfelmus' (German applesauce) for the most authentic experience. A generous pour of warm vanilla sauce (Vanillesauce) turns this into a decadent restaurant-style dessert. Pair with a hot cup of strong German coffee or a glass of cold milk. Add a scoop of high-quality vanilla bean ice cream while the bread is still piping hot. For a seasonal touch, serve alongside a warm plum compote (Zwetschgenröster).